Castillo de Canena Arbequina & Harissa 250 ml
Castillo de Canena extra virgin olive oil made with its own unique recipe for Harissa, the sauce common in North African cuisine, made from dried red pepper, cayenne, garlic, coriander and caraway, perfectly integrated into a base of its fruity,…
- Variety Infusionado
- Producer Castillo de Canena
- Harvest 2025/2026
- Origin Jaén
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Description Castillo de Canena Arbequina & Harissa 250 ml
Castillo de Canena extra virgin olive oil made with its own unique recipe for Harissa, the sauce common in North African cuisine, made from dried red pepper, cayenne, garlic, coriander and caraway, perfectly integrated into a base of its fruity, herbaceous Arbequina. Infused with its own harissa recipe, this extra virgin combines the best of Arbequina oil with the power of spices.
The result is a spicy, fluid and balanced oil with an intense orange-red colour that stands out for its unique aroma and flavour. Its design evokes Arabic tiles, taking us back to the exotic origin of this fusion of cultures.
On the nose and palate you'll find the toasted nuances of cayenne, followed by notes of garlic, coriander and caraway, all harmonised with the fruity, green touches of the Arbequina oil.
It is ideal for bringing dishes such as couscous, grilled meats, pasta or pizza to life, making it a must for those seeking intense flavours with an international, modern touch.
Castillo de Canena · Jaén
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What our customers say about Castillo de Canena Arbequina & Harissa 250 ml
5,0 out of 5 · 1 reviews
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Excellent
All the oils I have tried are excellent and the fantastic customer service.
A.S.P.
Frequently asked questions
The colour of olive oil can vary and is not always the same. It depends on several factors, such as the olive variety, the time of harvest and the production process. Early harvest oils have an intense green colour due to their high chlorophyll content, especially just after production. Over time, towards the end of the season, this shade can turn more golden or yellowish. This variation is natural and does not affect flavour or quality.
Early harvest oils are usually produced between October and November and stand out for their intensity and freshness. Ideally, enjoy them within the first 9–12 months after production to appreciate all their qualities. Although they do not expire, they do lose aromas and properties over time. Our advice: always choose oil from the current harvest and use it as soon as possible to enjoy it at its best.
Early harvest olive oil is made from olives picked before they reach optimum ripeness, usually between October and November. This process takes more effort, as green olives yield less oil and are harder to harvest, but the result is a superior extra virgin olive oil with intense, fresh and fruity flavours. These oils also have a high content of antioxidants such as polyphenols, which makes them healthier and more aromatic.
To keep your extra virgin olive oil in perfect condition, store it in a cool, dry place away from direct light. Ideally keep it between 16 °C and 22 °C, and always tightly closed to prevent oxidation. Keep it away from heat sources such as the hob or direct sun. If you have bought a large container, you can fill a smaller bottle for everyday use and keep the rest well protected. That way it will keep all its flavour, aroma and properties for longer.
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